Sriracha Maple Marinated Tofu

Pair this Sriracha-maple tofu with a burrito bowl, in a wrap or over rice and veggies. It’s quick to make and very versatile. Our burrito bowl included romaine lettuce, corn, cilantro-lime rice, creamy black bean and cilantro dip from Thug Kitchen, and steam-sauteed potatoes and onions with cumin and paprika.

I personally can’t eat a lot of tofu, so I typically add it to my meals as a condiment. For this bowl, I used only a few pieces and it was completely satisfying and added a nice kick to the meal!

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Sriracha Maple Marinated Tofu

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Rating: 5
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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner

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Course

Lunch/ Dinner

Prep Time

5 minutes

Passive Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/4 cup Sriracha sauce
• 2 tsp maple syrup
• 1 block tofu with water removed

Course Lunch/ Dinner Prep Time 5 minutes Passive Time 20 minutes Servings people MetricUS Imperial Ingredients 1/4 cup Sriracha sauce 2 tsp maple syrup 1 block tofu with water removed

Votes: 1 Rating: 5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan

Instructions

1. Add the Sriracha sauce and maple syrup to a shallow dish or tupperware container. Mix well, then add the tofu.
2. Toss the tofu in the mixture and marinate in the refrigerator for 20 minutes. During the 20 minutes, toss the tofu around in the mixture a few times to make sure all pieces are marinating evenly.
3. Serve raw over veggies, a burrito bowl or in a wrap!